This soup gets its velvety texture from a simple cashew cream, blended until silky and folded right into the pot for that classic, spoon-coating richness. Yukon Gold potato and broccoli simmer together in a well-seasoned vegetable broth until completely tender, then get blitzed smooth with garlic, onion, and celery for deep, savory flavor in every bowl. A bright hit of lemon juice and a touch of nutmeg keep things lively, while nutritional yeast lends a subtle, cheesy edge without any actual cheese involved. Finished with fresh chives or parsley, it's a cozy, spoonable bowl that looks and tastes like the classic version. It's an easy one to keep on rotation for a dairy free kitchen, no special equipment required beyond a good blender.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes while you prepare the soup.
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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